Dongpo Tofu

Dongpo Tofu

　　Dongpo Tofu

　　Dongpo Tofu is a traditional and famous dish from Zhuji in Shaoxing. It often appears as the first course at banquets for housewarmings, festivals, weddings, birthdays, celebrations, or even funeral feasts. Legend has it that when Emperor Qianlong toured southern China, he and his favorite minister Liu Yong secretly visited Zhuji incognito. The two enjoyed their excursion and strolled to a small village at the foot of Zhuluo Mountain. Seeing smoke rising from farmhouse chimneys, they realized they were hungry. They dined at a local farmer’s home and were served “Dongpo Tofu.” Upon tasting it, Emperor Qianlong couldn’t help but bang the table and exclaim how wonderful it was. Hearing the name of the dish, he spontaneously praised, “What a fine Dongpo Tofu!”

　　“Dongpo Tofu” features snow-white, tender tofu, paired with premium ingredients and simmered in clear broth. The result is a rich, smooth, velvety, and brightly colored dish. Dongpo Tofu is a type of soup made primarily with tofu and is especially popular in the Zhuji area with a long history. Zhuji is the hometown of Xi Shi, hence the dish is named after her. Locals also call it “meat tofu.”

　　Cut high-quality tofu into small cubes or diced pieces. Boil the tofu in water, then discard the water to remove the beany taste. Add an appropriate amount of chicken broth, along with diced mushrooms, ham, tender bamboo shoots, dried shrimp, or other flavor-enhancing ingredients. Bring the mixture to a boil, season appropriately, thicken the broth, and finish with egg yolk sauce and chopped green onions.

　　The key to making Dongpo Tofu lies in ingredient quality and proper thickening. If too thin, it becomes soup; if too thick, it loses flavor.